Classic Beef Pot Roast
Difficulty – Beginner
Time to Prepare – 3-4 hours (3 hours inactive)
Featured Seasoning – Garlic Herb, Steakhouse Seasoning
Servings – 6
Sam
About this recipe:
A classic beef pot roast is a staple comforting meal that can be customized to your tastes both with the seasoning and the vegetables you add towards the end of cooking. We enjoy this pot roast served with greens, such as kale or Swiss chard, that have been sautéed in olive oil and a splash of red wine vinegar.
Ingredients
1 beef roast, about 2 1/2 pounds
Kosher salt
3 Tblsp high heat, neutral oil such as avocado or canola
1/4 cup (or enough to liberally coat a roast) Spiva Cooking Garlic Herb or Spiva Cooking Steakhouse Seasoning
1 quart beef bone broth
1 large onion, large diced
1 large sweet potato, cut in 1/4 inch half moons
4 large carrots, peeled and cut in 1/4 inch half moons.
2 tsp Cornstarch or tapioca starch
2 Tblsp balsamic vinegar or water
Procedure
- The night before, sprinkle both sides of the roast with kosher salt. This will help begin tenderizing and seasoning the interior of the meat.
- In the morning, season the roast liberally on both sides with the Spiva Cooking Steakhouse or Garlic Herb Seasoning.
- Preheat oven to 325 degrees F.
- Heat the oil in a large dutch oven over medium high heat until relatively hot.
- Place roast in the hot dutch oven and sear for 2-3 minutes per side or until golden brown and crispy.
- Once all sides have been seared, add the beef bone broth and a few pinches of kosher salt to taste.
- Cover the pot and place in the oven. Roast for approximately 2 1/2 hours, or until the meat begins to slightly pull apart when you try to shred it with a fork.
- Add the diced onions into the liquid, cover, and return to the oven. Roast for 1/2 hour.
- Remove the pot again from the oven and check the tenderness of the meat. If it pulls apart easily, remove the roast from the pot and transfer to a bowl. Ladle some of the broth over the meat and tent with foil. If meat is still a little tough, keep it in the dutch oven.
- Add the sweet potatoes and carrots to the pot and place back in the oven. Roast for another 1/2 hour or until fork tender.
- With a slotted spoon, remove the cooked sweet potatoes and carrots to a serving platter.
- Place the dutch oven on the stove and bring the remaining broth to a simmer over medium heat.
- Make a slurry by whisking the cornstarch and balsamic vinegar or water together in a small bowl.
- Slowly add the cornstarch slurry and whisk in until the broth has slightly thickened. Taste and add additional salt and pepper, or additional Spiva Cooking Seasoning if desired.